Wholemeal Crepes with Quick Summer Fruit Jam

 

I just love mornings like yesterday. I woke up later than normally with the sun shining brightly through the curtains and A. sleeping between us. Its looks like it going to be another good day.

 Ah, bliss.

I woke up with a huge craving for crepes. In mind I was checking if I have all necessary ingredients. Milk, eggs, flour – check, check, check. I decided to make them a bit healthier and go for wholemeal flour.

I remembered I have some frozen berries in the freezer. Perfect for the jam. 

I quietly left from the bedroom and hurried to the kitchen. Sun has filled the whole room, I immediately opened the window and deeply breathed in fresh air. Spring definitely has come.

 

I love to have crepes for my breakfast because it certainly is the best way to start your day!

 

Prep time : 15 + 30 min resting time

Cooking time : 30-35 min

(Makes 10-12 crepes)

Ingredients:

For batter:

3 eggs

60 g sugar

Pinch of salt

500 ml milk

280 g wholemeal flour

Oil for frying

For jam:

150 g frozen berries

150 g sugar

1 tbs lemon juice

Method:

To make crepes, in a large bowl mix eggs, sugar and salt then whisk in 200 ml of milk.

Stir in flour, mix well then add in rest of the milk. Cover and leave to rest for 30 minutes.

In a frying pan or crepe pan over high-medium flame heat up little oil. To the pan add enough batter to cover the bottom; cook crepe for 1-2 minutes then flip to another side and continue to cook for another minute.

Repeat with the rest of the batter.

While batter is resting make the jam. In a medium saucepan combine berries, sugar and lemon juice.  Stir over medium heat until sugar dissolves. Bring the liquid to a boil then reduce heat and simmer for 15-17 minutes.

Remove the jam from the heat and cool slightly before pouring into sterilised jar. Seal the jar if not using straight away. Once opened keep the jam in a fridge, consuming within two weeks.